Domicilium Deorum

Last modified on 1st March 2004.

My Cookbook Introduction These are some of my favourite recipes. A few of them are my own inventions. However, mostly they come from external sources, but even then I have usually made some modifications to them. In some cases I have done modifications after the version written here, so if you visit me, you may get to eat one of these dishes and be unable to repeat the experience at home. In that case feel free to ask me what the new modifications are. If you are "a total stranger" - id est: somebody who has just found the pages while surfing the web - there is unfortunately no way of knowing if you have the "original" taste to the dish. Especially this may cause some unexpected phenomena if you are not Finnish, because some of my raw materials may not be easily found in other countries. Then you must just trust your own experience and make a reasonable replacement. I hope you like my recipes. Feel free to try them yourself.
Abbreviations in the Book l = litre (= 10 decilitres or 100 centilitres or 1000 millilitres) dl = decilitre (= 1/10 litre or 10 centilitres or 100 millilitres) cl = centilitre (= 1/100 litre or 1/10 decilitre or 10 millilitre) ml = millilitre (= 1/1000 litre or 1/10 centilitre) tbs = tablespoon (= 15 millilitres) tsp = teaspoon (= 5 millilitres) dash = tip of teaspoon (= 1-2 millilitres) kg = kilogram (= 1000 grams) g = gram (= 1/1000 kilogram)
Hors d'Oeuvre Nothing yet.
Meat (proper) Beef Nothing yet.
Pork Nothing yet.
Lamb Nothing yet.
Game Nothing yet.
Other Nothing yet.
Bird Chicken
	Chicken Szechwan Serves 4-6. 1 large carrot 6 chicken breasts 2 tbs soy sauce 2 tbs sherry 8 spring onions 0.5 tsp ground ginger 0.5 tsp ground black pepper 1 tbs potato flour 0.5 tsp sugar 0.5 tsp salt 1.8 dl orange juice 0.6 dl olive oil	Remove skin from chicken breasts and cut flesh into small chunks, discarding the bones. Cut spring onions into 5 cm pieces. Mix together soy sauce, sherry, spring onions, ground ginger and ground black pepper. Add the chunks of chicken meat, cover and leave at least 2 hours to soak up the flavours of the spicy marinade. Peel the carrot and cut into matchsticks. Cook for about 5 minutes in boiling, salted water until just tender, then drain well. Mix potato flour, sugar, salt, and orange juice, cover and reserve. Heat vegetable oil, add the chicken chunks and cook, stirring constantly, for 4 minutes. Stir in the orange mixture and marinade and cook, stirring all the time, for 6 more minutes until liquid is slightly thickened and coats the chicken. Spoon on to a warned dish and garnish with the carrots and green stems of spring onions.
Fish Nothing yet.
Vegetables in Cooking Potato
	Spring soup potatos vegetable stock cube frozen vegetables cream salt cheese spread parsley	Cut potatos into small cubes. Boil them in little water with vegetable stock cube. When water begins to boil add frozen vegetables. When well done add flask of cream, some salt, and a package of cheese spread in chunks. Mix until smooth and cover with plenty of parsley.
Carrot
	Carrot soup 1-2 stock cubes 500 g of carrots 2 onions 30g butter (or oil) 1 tbs curry 150 g of cheese spread salt garlic white pepper parsley 2 tbs lemon juice	Prepare 3/4 l of stock. Grate or ground carrots and onions. Heat butter (or oil) and turn carrot-onion mix in it. Mix of curry and stock into the mixture. Let boil for 15 min. Purée the mixture, add cheese spread into it, and let boil for another 10 min. Season with salt, garlic, white pepper, parsley (or something else green), and lemon juice.
Rice
	You can cook the rice in any of the following ways. So far the methods have been tested on Uncle Ben's long grained rice. 1. Measure 2 dl water per each 1 dl of rice you are going to cook. You need 1 - 1.5 dl of rice per each person attending the meal. When the water is boiling pour the rice, some butter, and 0.5 - 1 tsp salt in it, mix a little, and let boil for 20 minutes. When the rice is not wet any more take it off the heat and let it stay for a few minutes. Put some curry in the rice if you like. It gives more taste if you put it in when you turn the heat off. 2. Measure 0.5 - 1 tbs of olive oil in the kettle per each 1 dl of rice you are going to cook. Pour in 1 - 1.5 dl of rice per each portion and mix briskly until grains start to turn white. Pour in 2 dl water per each 1 dl of rice and some butter, and mix a little and let the rice to boil for 20 minutes. 3. Pour 2 dl of water per each 1 dl of rice, together with the rice, into a pot. Add some curry, if you like. Put into a hot oven (200°C) and let be about 15 minutes. Mix and let cook for as long more as needed for rice to get ready.
Other Nothing yet.
Salads Nothing yet.
Salad dressings Nothing yet.
Other Meals
	Hamburgers Use hamburger buns or bread slices. Put some mayonnaise on the bottom half and some mustard on the upper half. Put lettuce, onion rings, and tomato slices on mayonnaise. Add ground meat stakes or ham or sausage slices. Put on the upper half and serve with ice tea or coke.
	Paprika-cheese cake 175 g of butter 4 dl of flour 1 dl of water 0.25 tsp of salt 350 g of cheddar, gruyère, emmental, or any mixture of these 2 paprikas (preferably red) 5 eggs 4 dl or cream and/or milk salt paprika powder	Mix (with your hands) butter and flour. Add water and salt. Knead the dough smooth and place in cold for an hour. Spread it into mould and cook for 20 min in 175°C. In the mean while grate the cheese(s), slice paprikas. Mix eggs and cream and/or milk with salt and a little of paprika powder. When the dough is cooked spread the cheese and paprika pieces on it and add the fluid onto paprika slices with some additional paprika powder. Cook in the oven for about 50 minutes. Eat with red wine or tea.
	Broccoli and cheese pie Serves 8. Crust: 100 g of butter 1 egg 1 tbs of milk 2.5 dl flour 0.5 tsp salt Topping: 500 g of broccoli water salt 2-3 eggs 1 dl of curd 2 dl of cooking cream 100 g of cheese (lightly flavoured hard cheese such as Edam) 2 cloves of garlic 0.5 tsp of black pepper 0.5 tsp of salt	Mix an egg and milk to soft butter. Mix flour with salt and add to butter. Spread dough into a buttered pan of approximately 27 cm in diameter. Cut broccoli into pieces; leave stems out. Cook broccoli in some salted water for 5 minutes. Let broccoli dry on paper towels. Spread broccoli on the crust. Whip the eggs and add other ingredients of the filling - including cheese - and mix. Pour the mixture into the pan. Cook in the oven for about 40 minutes in 200°C. Cover the pie with greeseproof paper close to the end of cooking so that the surface does not get too dark.
	Pizzarole (mixture of a pizza and a casserole) Crust: 5 dl flour 2.5 tsp of baking powder 1.5 tsp of salt 0.8 dl of oil 2.5 dl of milk Topping: tomato paste 150 g of slices of salami type of sausage (e.g. meetwurst in Finland) 2 paprikas (any colour is acceptable, but one green paprika should have a sweeter companion with it) 100-150 g of blue cheese (preferably hard) 150-250 g can of pineapple pieces or rings garlic 3.5 dl of milk 3 eggs salt white pepper oregano tomatos (optional) grated cheese (optional)	Mix flour, baking powder, salt, oil, and milk together. Press to buttered pan (normal oven pan is quite suitable). Cover with tomato paste, sausage slices, paprika, blue cheese, pineapple, and garlic. If you want to make the pizzarole even thicker you can cover the other toppings with a layer of tomato slices. Mix milk, eggs, salt, and white pepper together. Pour over the other toppings. If you added the tomato layer, you can now add some grated cheese on top of it, if you want to. Spread lots of oregano on top of everything. Cook in the oven (200°C) for 30-60 min (depending on the amount and type of toppings).
	Warm Sandwiches Butter very lightly some slices of bread. Put on tuna fish in oil and cover with cheese slices so that they cover the tuna completely. Put in hot oven until the cheese melts. Serve with water or milk.
	Timo's Supper Main body: 2 dl of rice 2-4 eggs 400 g of slices of salami type of sausage (e.g. meetwurst in Finland) 2 apples 2-4 pickles Chinese cabbage (as much as you like) 2-4 tomatos Dressing: 2-4 dl of curd senape ketchup sugar lemon	Boil the rice. Boil eggs for 10 minutes. Shread sausage slices and cut apples, pickles, Chinese cabbage and tomatos to pieces. Prepare the dressing mixing all ingredients together. Mix everything together and add halved eggs on the top.
Desserts Nothing yet.
Menu Suggestions Nothing yet.
Baking Cakes and pastries
	Granny's Cake 4 eggs 4 dl sugar 5 dl flour 2 tsp of baking powder 2 tsp of cardamom 2 tsp of cinnamon 2 dl of cream 2 dl of butter	Melt the butter. Mix flour, baking powder, cardamom and cinnamon together. Whip eggs and sugar into a foam. Add dry mixture to the foam. Add cream and butter and mix well. Pour into a buttered cake mould. Cook in an oven (175°C) for 30-60 minutes, until thoroughly cooked.
	Tosca cake (pastries) Cake size approximately 25 x 30 cm. Base: 3 eggs 1.5 dl of sugar 3 tbs of flour 2 tbs of potato flour 2 tbs of cocoa mix 1 tsp of baking powder Filling: 2 eggs 0.5 dl of sugar 1.5 dl of cream 0.75 dl of gelatine water 2 tsp of instant coffee mix medium-sized can of apricots or apricot jam	Mix flour, potato flour, cocoa mix and baking powder together. Whip eggs and sugar to a foam. Add dry mixture to the foam. Pour into mould on a greaseproof paper. Bake in an oven (225°C) for about 10 minutes. Turn the base on another greaseproof paper and take the first paper off carefully (if necessary wipe it first with damp cloth). Let the base cool. Whip eggs and sugar to a foam. Whip cream to a foam. Make the gelatine water, and add instant coffee mix in it. Mix water and foams together. Leave the mixture in a cold place to set until it is not runny any more (takes a couple of hours in a fridge). Halve the base. Purée the apricots or use apricot jam to cover one base half. Apply the partly congealed filling on apricot layer. Put the other base half on the top and press it lightly to the filling. Let the cake to congeal in cold (takes at least an hour in a fridge). Spread icing sugar on the cake and cut it into pieces to serve.
Pies
	Fruit & curd pie Base: 1 egg 3 dl of sugar 6 dl of flour 3 tsp of baking powder 3.5 dl of cream and milk mixture 100 g of butter First topping variant: pineapple, apple, pear or other such fruit 4 dl of curd 2 dl of cream 2 eggs 2 tsp of vanilla sugar Second topping variant: apple, pear or other such fruit cinnamon 1 egg 0.5 dl of sugar 0.5 l of milk	Melt the butter. Mix flour and baking powder together. Whip egg and sugar to a foam. Mix foam, dry mixture, cream and milk mixture and butter together. Pour into buttered mould. Slice the fruits if necessary. Cover the dough with fruit. Mix curd, cream, eggs and vanilla sugar together and pour on the fruits. OR Whip egg and sugar to a foam and mix with milk; pour on the fruits (preferably apples with some cinnamon on them). Bake in the oven (175°C - 200°C) until the top starts to get brownish (about 30 - 60 min).
Drinks Nothing yet.
Closing Words Will probably be written sometimes.

Created by: Rami T. F. Rekola

My Cookbook

Introduction

Abbreviations in the Book

Hors d'Oeuvre

Meat (proper)

Beef

Pork

Lamb

Game

Other

Bird

Chicken

Chicken Szechwan

Fish

Vegetables in Cooking

Potato

Spring soup

Carrot

Carrot soup

Rice

Other

Salads

Salad dressings

Other Meals

Hamburgers

Paprika-cheese cake

Broccoli and cheese pie

Pizzarole (mixture of a pizza and a casserole)

Warm Sandwiches

Timo's Supper

Desserts

Menu Suggestions

Baking

Cakes and pastries

Granny's Cake

Tosca cake (pastries)

Pies

Fruit & curd pie

Drinks

Closing Words